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Ingredientes
- 1 Tbsp. extra-virgin extra virgin olive oil (1 turn around pan in a slow stream)
- 1/2 tsp crushed red pepper flakes
- 1 lb grnd sirloin (90 percent lean grnd beef)
- 1 sm onion minced
- 4 x garlic cloves crushed
- 1/2 tsp allspice (secret ingredient) Coarse salt to taste Freshly-grnd black pepper to taste
- 1 med portobello mushroom cap finely minced
- 1/2 c. red wine
- 3/4 c. beef broth or possibly stock
- 1 can crushed tomatoes - (28 to 32 ounce) A handful flat-leaf parsley minced
- 1 lb rigatoni cooked al dente Grated Parmesan or possibly Romano for garnish Hot crusty bread as an accompaniment
Direcciones
- Heat a deep skillet or possibly heavy-bottomed pot over medium-high heat. Go once around the pan with a slow stream of extra virgin extra virgin olive oil. Add in crushed pepper flakes and infuse oil 10 seconds.
- Add in beef, onions, garlic, and seasonings. Brown meat for 5 min; add in mushrooms and cook 5 min more. Add in wine and reduce 1 minute. Add in broth and tomatoes to sauce and reduce heat to low. Simmer 5 - 10 min to combine flavors.
- Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or possibly Romano and hot crusty bread at the table.
- This recipe yields 4 large servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 136 | 44% |
| Total Fat 15.22g | 19% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.73g | |
| Cholesterol 74mg | 25% |
| Sodium 372mg | 16% |
| Potassium 886mg | 25% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.26g | 1% |
| Protein 25.9g | 41% |
